WHOLE-ROASTED STUFFED DELICATA SQUASH
Here is a vegetarian dinner course of impressive size and heft, to rival any stuffed chicken, turkey or loin of pork. The interior is a riff on a kale salad run through with croutons, dried cranberries, blue cheese and a spray of maple-scented pecans that complement the sweet flesh of the squash. You could use small sugar pumpkins for the main event, or really any sweet-fleshed winter squash, but delicata squash is our favorite option for reasons of taste and beauty. Unless you are serving it as a side dish, avoid the temptation to cut the squash vertically, to create boats for the stuffing. Boats are for side dishes. They are halves of a whole. For a main course, serve a squash per person, standing tall on each plate.
Provided by Sam Sifton
Categories dinner, main course, side dish
Time 1h30m
Yield 6 to 12 servings
Number Of Ingredients 12
Steps:
- Cut 1 inch off the top and bottom of each squash. Use a melon baller or small spoon to scrape out the seeds. Sprinkle the inside of the squash with salt and pepper, then stand them upright on an oiled baking sheet.
- Heat oven to 425 degrees. In a large saucepan set over medium-high heat, melt 2 tablespoons of the butter. When it foams, add onions to pan and sauté, stirring frequently, until they begin to soften and turn translucent, approximately 6 to 8 minutes. Add kale to pan and continue to cook, tossing, until kale begins to wilt, about 5 minutes. Remove pan from heat and put vegetables into a large bowl.
- Meanwhile, place bread cubes on a sheet pan and toast in the oven until they begin to crisp on the outside, approximately 7 to 9 minutes. Add bread cubes to the bowl with the vegetables, and then add blue cheese and cranberries. Stir to combine.
- Put pecans in a dry sauté pan set over medium heat and toast the nuts until they begin to darken and turn fragrant, approximately 4 to 6 minutes. Stir in maple syrup and allow to cook for 1 minute, then scrape into the bowl with the rest of the stuffing and toss to combine. Taste and season the mixture with salt and pepper.
- Lower oven temperature to 400 degrees. Divide the stuffing between the squash. Cut the remaining 2 tablespoons of butter into 6 pieces, and top each squash with a dot of butter. Roast squash until the flesh has softened and you can easily pierce it with a fork, approximately 45 minutes. If the squash is browning too quickly, lay a sheet of aluminum foil over the top to prevent burning.
- Sprinkle parsley over the squash. Serve 1 whole squash per person as a main course, or 1/2 squash or less as a side dish.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 17 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 909 milligrams, Sugar 10 grams, TransFat 0 grams
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keiran Elliott
[email protected]Overall, this is a fantastic recipe that I highly recommend. It's delicious, healthy, and easy to make. What more could you ask for?
Usman Memon
[email protected]This recipe is a great way to get kids to eat their vegetables. The squash is sweet and flavorful, and the stuffing is a fun and interactive way to get them involved in the cooking process.
RUBENA GUINTE
[email protected]I love that this recipe can be made ahead of time. I roasted the squash and made the stuffing the day before, then assembled and baked it on the day of the party.
Rogelio Torres
[email protected]This recipe is perfect for a fall dinner party. It's elegant and impressive, but also easy to make.
Lasson Ronnie
[email protected]I served the squash with a side of roasted brussels sprouts and a drizzle of balsamic glaze. It was a delicious and healthy meal that everyone enjoyed.
kashifullah saggu
[email protected]I roasted the squash at a slightly higher temperature for a shorter amount of time. This gave the squash a slightly caramelized exterior and a tender interior.
Aftab Ahmad
[email protected]I used a mixture of different nuts in the stuffing, including walnuts, pecans, and almonds. It added a nice crunchy texture and extra flavor.
Huma Farhat
[email protected]I added a bit of chopped kale to the stuffing for an extra boost of nutrition. It was a great addition and I highly recommend it.
Marc Fasulo
[email protected]This recipe is a great way to use up leftover rice. I had some leftover brown rice from a previous meal and it worked perfectly in the stuffing. The whole dish was very satisfying.
Raiz Mashi
[email protected]I'm a vegetarian, so I made this recipe with tofu instead of sausage. It was still delicious! The tofu absorbed all the flavors of the stuffing and the squash was perfectly roasted.
SamiUllah Nedar
[email protected]I made this recipe for a weeknight dinner and it was a breeze to put together. The squash roasted in no time and the stuffing was easy to make. The whole family loved it!
Mehidy Hasan
[email protected]This recipe was a hit at our Thanksgiving dinner! The squash was a beautiful centerpiece, and everyone loved the stuffing. I had to make two batches because it was so popular.
Rashid Ratna
[email protected]I'm not usually a fan of squash, but this recipe changed my mind. The delicata squash was so tender and flavorful, and the stuffing was the perfect complement. I'll definitely be making this again!
ibrahim_ khoso1
[email protected]This delicata squash recipe is a game-changer! The squash was perfectly roasted and the stuffing was bursting with flavor. I especially loved the combination of the sweet squash, savory sausage, and tangy cranberries. Definitely a new favorite in our